![pineapple upside down cake](https://www.how-tasty.com/wp-content/uploads/2022/08/INSTA-min-1-300x300.jpg)
PINEAPPLE UPSIDE DOWN CAKE - NO OVEN!
Ingredients
- 30 g (2 tbsp) unsalted butter
- 45 g (3+1/2 tbsp) caster sugar
- 3 eggs room temperature
- 50 g (1/4 cup) caster sugar
- 100 ml (1/2+1 tbsp) pineapple juice unsweetened, from the canned pineapple
- 60 g (1/4 cup) vegetable oil
- 140 g (1 cup+2 tbsp) all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 6+1/2 canned pineapple slices
- 6 candied cherries halved
Instructions
- Place 30 g (2 tbsp) of butter in a 26cm-10inch non stick frying pan and melt over low heat; grease with the melted butter all over the pan and the sides too.
- Add 45 g (3+1/2 tbso) of sugar and cook over low heat until completely dissolves and turn into caramel color. Then remove from heat.
- Cut in half 6 slices of canned pineapple: place a whole slice in the center of the bottom of the pan (over the caramel) and adjust all the half slices all around.
- Place the halved candied cherries in the holes of the pineapple slices. Set aside.
- In a large size bowl, mix eggs and sugar with a whisk until well combined and just slightly foamy on top.
- Add vegetable oil, pineapple juice (from the canned pineapple) and mix just to combine.
- Add sifted flour, baking powder, baking soda and mix just until combined: don't overmix!
- Pour the cake batter over the pineapple slices in the frying pan and cook over medium-low heat for about 15 minutes covered with a lid.
- The cake is done when the top is pretty dry but very soft and toothpick insert in the center, comes out slithly wet but not with too much crumbles.
- Remove the pan from heat and let it set for 5 minutes covered with the lid: so the cake will perfectly cook through keeping its moisture.
- Remove the lid and cool down for at least 15 minutes.
- Pour 2 tbsp of pineapple juice over the cake and brush it all over.
- Pass a spatula between the cake sides and the pan sides, then flip over the serving plate to unmold it.
- You can serve it immediately with ice cream on top (optional).
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
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Tips:
![PINEAPPLE UPSIDE DOWN CAKE](https://www.how-tasty.com/wp-content/uploads/2022/08/VERSA-min-1024x576.jpg)
The trick to make a perfect frying pan Upside Down Pineapple Cake is to adjust the heat flame of your stovetop: be careful to not use a too high heat or the pineapple side could burn. I usually use medium size heat with medium-low flame.
Thanks to the lid the cake will cook through and you won’t burn it. Also remember to use a 24-26 cm size frying pan, not smaller, or the cake will be too thick and you’ll need more minutes to cook through.
![PINEAPPLE UPSIDE DOWN CAKE](https://www.how-tasty.com/wp-content/uploads/2022/08/MVI_2087.00_00_23_10.Immagine005-min-1024x576.jpg)
You can also make this Upside Down cake with apple slices and cinnamon instead of pineapple: in this case, you can substitute the pineapple juice with some unsweetened apple juice.